Grease 9×13” casserole dish with cooking spray. Drizzle salsa on bottom of pan. Layer with tortilla (1.5) then meat mixture, spinach, cheese and salsa. Repeat layer with tortilla, meat mixture, spinach cheese and salsa. One more layer of tortilla, then finish with meat mixture, cheese and drizzle rest of salsa. Bake 15-20 minutes or until cheese is melted.

Serve with fresh sliced tomatoes and avocado.

3. Orzo with Lemon Basil Chicken – Great dish cold or hot.

Ingredients

1.5 pounds Chicken breast, chopped

1T olive oil

Pasta

1 package of orzo, prepared according to directions on package

1 package of sundried tomatoes

1 container of crumbled goat cheese

1 bag fresh spinach

3 lemons, fresh squeezed

½ bunch fresh basil

Lemon, olive oil, salt and pepper to taste

Directions

Brown chicken in 1T olive oil in stock pot. Remove chicken and set aside, bowl orzo to package directions. Drain and put back into pot. Add back chicken and the rest of the ingredients while warm: sundried tomatoes, goat cheese, spinach and basil. Mix together. Add oil, lemon salt and pepper to taste.

4. Slow cooker pulled pork

Ingredients:

1 pound pork loin roast or pork shoulder

1T season salt

1T garlic powder

1T chili powder

1 small onion chopped

16oz barbeque sauce

1c low sodium chicken broth

Directions:

Rub roast with the spice mixture (add more to taste preference or any spice seasoning combination)

Preheat your oven to 400. Rinse and trim beans. Halve both of the lemons.

Pull out a sheet of aluminum foil, about a yard long, and fold it in half to give two layers. Put a handful of green beans in the middle of the foil. Lay a salmon fillet, skin side down, across the beans and spoon over pesto. Drizzle each filet with 1 tsp olive oil. Squeeze over juice from one of the lemons, and season with salt and pepper. Pull the aluminum foil edges together and scrunch them up to seal the parcel. Repeat these steps to make the second parcel. Place both foil parcels on a sheet pan.

Put the baking sheet into your oven and cook for 15-17 minutes. Remove the pan from the oven and let it stand for a minute before carefully unwrapping it. Either serve the parcels on plates as they are or carefully unwrap them before serving. Yield: 2 servings.

Using a oven safe medium saute pan, warm the olive oil over medium heat. Add the crushed garlic and allow to cook for 30 seconds. Remove the garlic and tear some basil into the pan and add all of the zucchini. Stir and cook the zucchini until it is tender, but has not cooked through, roughly 2 minutes.

Blend eggs in a blender or beat well using a beater, with the milk. Season with salt and pepper. Blend on the highest speed to incorporate a lot of air in the eggs.

Pour the eggs into the saute pan and let it sit for 1 minute. Sprinkle the Parmesan cheese over the top of the eggs and place into the oven. Cook until golden brown, about 15 to 20 minutes.

Remove pan from the oven and let sit for 5 minutes. Invert a plate on top of the pan and turn over. Lift it slightly with a silicone spatula and then slide it right out of the pan. Slice and serve warm or at room temperature